Pumpkin Lasagna
Ingredients
- Ingredients
- butter (for the pan)
- 1 kilogram Pumpkin (such as Hokkaido)
- 2 size onions
- 3 garlic cloves
- 8 pcs dried Tomatoes (in oil)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 350 milliliters Vegetable broth
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- Curry powder (as desired)
- 24 Lasagne noodle
- 100 grams Gouda (thin slices)
- parsley (for garnish)
Preparation steps
Preheat the oven to 180°C. Grease a large baking dish.
Cut the pumpkin flesh into cubes 1 cm (approximately 1/2 inch) in size. Peel the onions and the garlic and finely chop. Drain the tomatoes and cut into small pieces. Heat the olive oil with the butter in a large frying pan and cook the onion with the garlic until soft. Stir in the pumpkin and dried tomatoes, pour in the vegetable stock. Simmer 5 minutes. Stir in the Parmesan and season with salt, pepper, nutmeg and curry powder to taste. Spread some of the vegetable mixture on the bottom of the baking dish, cover with lasagna sheets. Continue until all lasagna is used. Complete the last layer with pumpkin and top with the Gouda. Bake in preheated oven on the middle shelf for 40-50 minutes.
To serve, season with salt and garnish with parsley.